Bonner was kind enough to share a favorite recipe: a pear and Maytag blue cheese frittata with Applewood bacon jam:

Pear Frittata with Maytag Blue Cheese and Applewood Bacon Jam

Ingredients:

Serves 4 to 6

1 pound applewood bacon, cut into 1-inch pieces

1 large sweet onion, diced small

3 garlic cloves, smashed and peeled

½ cup cider vinegar

½ cup packed dark-brown sugar

¼ cup pure maple syrup

¾ cup brewed coffee

2 firm, ripe pears

2 tablespoons butter or margarine

6 large eggs

1/3 cup milk

¼ cup all purpose flour

1 tablespoon sugar

1 teaspoon vanilla extract

¼ teaspoon salt

½ cup Maytag blue cheese, crumbled

Instructions:

1) In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use).

2) Add onions and garlic, and cook until onions are translucent, about six minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about two minutes. Add bacon and stir to combine.

3) Transfer mixture to a 6-quart saucepan and cook on low, uncovered, until liquid is syrupy, 3 1/2 to 4 hours, stirring occasionally. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in an airtight container.